Lavender Lemon Delight

Allergens

Egg, Dairy

Ingredients

• 1 cup fresh lemon juice
• 1/2 cup granulated sugar
• 4 cups heavy cream
• 6 large egg yolks
• 1 tablespoon dried lavender, culinary grade
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, combine lemon juice and sugar. Stir over medium heat until the sugar is completely dissolved. Remove from heat and let it cool.
2. In a separate bowl, whisk together egg yolks. Slowly pour the cooled lemon mixture into the egg yolks while continuously whisking to prevent curdling.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Strain through a fine mesh sieve into a clean bowl.
4. Stir in lavender, vanilla extract, and salt. Allow the mixture to steep for 10 minutes, then discard the lavender.
5. In a large mixing bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the lemon custard until fully incorporated.
6. Divide the mixture among six individual dessert glasses or serving dishes, and chill for at least 4 hours or until set.

Chef’s Insight

The use of culinary-grade dried lavender ensures a delicate, not overpowering, floral note in this dessert.

Notes

This recipe is suitable for a standard diet but may not be suitable for those with egg or dairy allergies.